• prep: 10 min
• cook: 35 min
• total: 45 min

servings:

Pumpkin carrot cake is moist, dense and sweetly spiced~the perfect Fall dessert!

• CAKE:
• 2 large eggs
• 1 cup pumpkin puree (not a whole can)
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 cup canola or vegetable oil
• 1 tablespoon pumpkin pie spice
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1 cup grated carrots
• 1 cup all-purpose flour
• 1/2 cup chopped pecans (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• CREAM CHEESE FROSTING:
• 6 ounces cream cheese, softened (lite okay)
• 1/4 cup (half of 1 stick) unsalted butter, softened
• 1 1/2 cups confectioners' sugar, sifted
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt, or to taste

Click Here For Step-By-Step Instructions